Black pudding and apple with cider sauce
For tea tonight we've made a roast black pudding stuffed with cooked apple wrapped in prosciutto served with a cider glaze.
Black pudding roll
200g blackpudding
1x granny smith apple
4 sheets of prosciutto
Cider Glaze
1 bottle of cider
2 table spoons of honey
First, take 6 cylinders from an apple using a corer. Soften these by gently cooking them in a pan with a butter emuslion (roughly equal parts butter to water) add a little cider vinegar (if you have it) to give the apples a little extra tartness.
Second, spread out and overlap a few lengths of cling film on a counter top, take 4 sheets of prosciutto, put 3 onto the cling film side by side with a slight overlap. Place the 4th across the top to make a square of prosciutto (this will form the envelop for the black pudding).
Third, crumble up black pudding, spread this in a band across the prosciutto. Put the softened cylinders of apple in a line across the centre of the black pudding and then roll the prosciutto over to form a roll. Use the cling film to help roll and roll tight. Place the cling roll into the fridge to help firm up the shape.
Preheat the oven to 190 degrees celsius. Put the roll in a roasting dish with a splash of cider and then roast in the oven for about 15minutes (keep turning the roll periodically to ensure an even colour on the prosciutto and even cooking.
Whilst the black pudding roll is cooking, place the remaining cider in a small pan along with the 2 tablespoons of honey and bring to a simmer. Continue to simmer until reduced by 2/3rds. The consistency should be such that it coats a spoon.
Serve the black pudding roll with the cider glaze and other season vegetables. Enjoy.
